Cheesy Artichoke Flowers
Makes 24 individual mini-cups
24 small wonton wrappers
1 can (13.75 oz.) artichoke hearts, drained
1 can (3.8 oz.) sliced ripe pitted olives
1/4 c. chopped red bell pepper
1/4 c. grated Parmesan cheese
1/4 c. shredded mozzarella cheese
1/2 c. mayonnaise
1 clove garlic, pressed
Preheat oven to 350 degrees. Press wonton wrappers into lightly sprayed mini-muffin pan. Chop drained artichokes and red peppers. Combine chopped vegetables, olives, cheeses, garlic and mayonnaise. Fill prepared muffin cups with artichoke mixture using small scoop (1 scoop per muffin cup).
Bake 12-14 minutes. Let cool in pan 2 minutes. Carefully remove and serve warm.